Chicken Enchiladas

3 skinless boneless chicken breast
2 cans enchilada sauce
16 oz shredded Cheddar Cheese
10 Large Flour Tortillas

Boil chicken breasts until cooked through, shred;
Heat enchilada sauce in a separate pan;
Coat a tortilla in the sauce;
Fill with cheese and chicken roll and place in pan;
Repeat, pour leftover sauce and cheese over enchiladas;
Bake 350 for 25 minutes or until cheese melts.

9 WW points per serving